Add some flair to your Thanksgiving dinner table with Executive Chef Stevie Provencio’s Chorizo Hominy Pudding, served spoonbread style. For a vegetarian version omit the chorizo, but the Mexican sausage packs an extra punch of spice. Enjoy with Pinot Noir (this 2021 Pinot from Grand Oak Vineyard in the Chehalem Mountains AVA earned 93 points from Wine Enthusiast) or our 2023 estate-grown Domaine Pinot Gris (also 93 points from Wine Enthusiast). Discover for yourself which pairing you prefer. This casserole is a nice addition to the traditional Thanksgiving dishes. It serves up to 10 people.
Chorizo Hominy Pudding
Ingredients, Base
2 c cooked hominy, drained (white or yellow; canned is fine)
8 oz. Mexican chorizo, loose
1 small yellow onion, finely diced
2 cloves garlic, minced
1 T butter
1 T oil (neutral)
1 tsp smoked paprika
½ tsp ground cumin
Ingredients, Custard
1-1/4 c heavy cream
1 c whole milk
4 large eggs
2 T cornmeal for binding
½ c sour cream (or crema)
1 c grated cheese like a jack (Monterey, Colby), cheddar or quesillo (similar to mozzarella)
½ tsp black pepper
1-1/2 tsp kosher salt
Optional: 1-2 roasted poblanos, diced; ¼ c green onions, sliced; 2 T cilantro, chopped
Assemble
Heat oil over medium-high heat and brown the chorizo until slightly crispy. Add onion, garlic and butter; sweat 3-4 minutes or until translucent and aromatic. Stir in paprika and cumin, then fold in the drained hominy and cook 2-3 minutes to coat, allowing flavor to bloom. Remove from heat and cool slightly.
For the custard, combine all the custard ingredients in a large bowl or blender and mix/blend until smooth. Stir the chorizo-hominy mixture into the custard. Add optional ingredients if using. Season to taste. (Note: Salt will mellow when baked so season it up if needed.)
Preheat oven to 350 degrees Fahrenheit. Pour the mixture into a buttered 9×9 casserole dish or cast-iron skillet. Bake 40-50 minutes, until the edges are puffed and golden but the center still has a slight wobble. Rest at least 10 minutes before serving. The dish is as pretty as it is tasty. Happy Thanksgiving to you and yours.
